I always make sure to bring home some recipe books from the library every time I go there. Last week I saw this book with wonderful Turkish recipes and brought it home to try them. This is the first recipe I tried from the book, because this was the easiest of then all ;-)
This is a Turkish Salad. This accompanies most Turkish meals, particularly in summer, when tomatoes are at their best. This recipe is adapted from the book ''TURKISH COOKING'' by Tess Mallos . Here is what you need.
4 medium sized tomatoes,
1/2 cup black olives-drained,
1 tbsp white vinegar,
1/4 cup lemon juice,
1/2 cup olive oil,
1 tsp freshly chopped mint,
1 tbsp finely chopped Italian parsley,
1/2 tsp black pepper powder,
1/4 tsp salt and
few parsley sprigs for garnishing.
Thinly slice the tomatoes and arrange in two rows on an oval/ round platter. Peel the cucumbers and score with tines of a fork. Thinly slice the cucumbers and arrange on one side of the tomatoes. Cover and refrigerate until required.
Beat together lemon juice, vinegar, oil, chopped mint and parsley, salt and pepper.
Just before serving over the tomatoes and cucumbers and place olives on the other side of the tomatoes and garnish the platter with parsley sprigs .